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It was a night of Beijing Roasted Duck goodness as Si Chuan Dou Hua Restaurant in Parkroyal KL kicked off their promotion till mid of June 2014. I had the opportunity to try their fares out and the number of dishes they could whip up from the Beijing Roasted Duck into various dishes intrigued me.

The Beijing Roasted Duck promotion is priced at RM99nett per duck and is available from May 13 to June 15 for lunch and dinner. The duck can then be carved out with the bones boiled into soup, and the meat cooked 7 ways, where diners can select from 7 different varieties of meat dish.

Chinese BBQ chef carving the duck's skin

The skin was deftly carved out by the skillful chef and then rolled up in thin pancake together with shredded cucumber and spring onions with hoisin sauce. It was a sight to behold just watching how the duck is carved out.

Duck Skin Wrapped with Seaweed and Julienne Legumes

The first dish, and most popular dish of the night, the Peking Duck Skin was unique in the sense that it was served wrapped with seaweed. The peking duck skin itself had that signature crispy and savoury taste you would expect from a good dish, but the seaweed really brought out that tangy aftertaste. Served wrapped with fresh cucumber and spring onions before being smeared with a bit of hoisin sauce, I could not get enough of this dish.

Duck Bone with Salted Vegetables and Beancurd Soup

The duck after being carved was brought back into the kitchen to make our subsequent dishes. I must say, Si Chuan Dou Hua Restaurant is pretty creative to be able to come up with seven types of different dishes from the Peking Duck. We were served with a piping hot Duck Bone with Salted Vegetables and Beancurd Soup for starters. The soup wasn't too salty, which made it easier to take down, and it did feel very healthy with the beancurd and vegetables.

Sliced duck meat with mango and spicy sauce

Another unique dish served by the restaurant from the Peking Duck meat was their Sliced duck meat with mango and spicy sauce. The fresh sweet sliced mangoes made all the difference, adding a sweet fruity taste to this simple but nice dish.

Stir Fried Duck with Young Ginger and Spring Onions

A predominantly chinese cuisine, the Stir Fried Duck with Young Ginger and Spring Onions came smelling really good. Anything stir fried with ginger, coupled with the soy sauce, always gives a smile to my face. Beef is usually used in this dish, but here we have the peking duck, which surprisingly tasted great, tender without being too chewy.

Stir Fried Duck with Fragrant Black Pepper

For a heavier tasting dish, we were served with the Stir Fried Duck with Fragrant Black Pepper next. The black pepper overshadowed everything else, but gave a nice flavour to the peking duck meat used. Stir fried with celery and onions, be prepared for a mouthful of very strong flavours.

Wok fried with Si Chuan Spicy Chili

Si CHuan Dou Hua Restaurant is famous for their Si Chuan spicy chili dishes, very spicy and bound to leave your taste buds numb. Now I love chili and spicy food, which was why I really liked their Peking Duck Wok fried with Si Chuan Spicy Chili. The duck is fried to a crisp, contributing to the crunchy texture of the whole dish. Be warned though, it is very spicy!

Dan Dan Noodles

One of the 7 types of dishes whipped up by the skillful chef is this Dan Dan Noodles. I did not expect noodles, but there it was, a popular Sichuan dish, with noodles topped with spicy minced duck meat. Spicy is the keyword here, so the next time you see any dish with the word SiChuan in it, it might be a spicy dish.

Si Chuan Dou Hua Appetizer Platter

One of Si Chuan Dou Hua's signature dish was served to us as well that night, on top of the Peking Duck dishes. Aptly named the Appetizer Platter, it consists of Jellyfish, Japanese Idako, Pickled Cucumber, Bang Bang Chicken and Sautéed Mushrooms all neatly arranged for our picking. Overall a great meal out, so do check them out before the promotion ends this 30th June 2014.